Fraser Health Authority



INSPECTION REPORT
Health Protection
CHAS-B5TS8T
PREMISES NAME
King Sushi		Tel: (604) 862-8637
Fax:
PREMISES ADDRESS
15238 N Bluff Rd
White Rock, BC V4B 3E6		INSPECTION DATE
October 23, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Shejiao Fu		NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Thoroughly clean the gap between the stainless steel sink and the counter. Scrape and remove the blackened silicone caulking and scrub area clean.
Wipe down all surfaces and clean tops of pail lids...etc.
Handwashing sink is satisfactory.
Temperature of refrigeration units are satisfactory.
Receipts for sushi fish are available.
Restaurant will be moving to a new location. Contact the district inspector responsible and obtain health approval before starting any construction/renovations.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: CHAS-B5TS8T
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment